Home / Recipes / Paneer Makhani
A creamy, melt in the mouth vegetarian delight that's a crowd pleaser. The rich, mellow taste comes from the addition of cashewnuts.
Heat ghee in a heavy pan and add in the bay leaf alongwith the ginger garlic paste, saute for a minute then tip in the tomato puree, cook till thick and oil separates.
Make a paste of the cashewnuts in the processor, add to the gravy, alongwith the deggi mirch and minced green chilli.
Add salt and sugar to taste and mix well. Now tip in the paneer cubes, garam masala and kasuri methi and cook for two minutes, covered. Garnish with the coriander leaves.
Do not overcook the paneer. Serve hot with tandoori rotis, naans or butter chapatis.
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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